Bacon, Eggs & Pancakes Lunch, Chili for Supper

Mar 13 2017

My wife was gone most of the day Sunday; Church in the AM then out to lunch with fellow High School classmates. After lunch they went to see an Irish group; they all were celebrating their 75^th birthday this year.

My wife doesn’t care for pan cakes and I get hungry for them so it was a good day to fix some. I like eggs on top of mine with maple syrup and salt. I like the sweet salty taste. I also indulge once in a while and make sunny side up eggs the way my Mother used to. She fried bacon and then did the eggs in the grease, spooning it over to cook the tops. The outer edges of the egg would be crispy brown.

I mixed up a half batch of Pioneer Brand buttermilk baking mix. I fried up 7 slices of bacon and then didn’t do well with the eggs and pancakes. I had a griddle heating up for the pancakes. The first egg I added to the skillet I broke the yoke then the second one I cracked in my spoon holder. I poured it into the skillet and at least I would have one runny yoke.

I didn’t let the cast iron griddle heat long enough; on the flip they were not done enough and almost burnt the second side. Oh well it all tasted pretty good together. I had some Ohio pure maple syrup to use.

My wife got home a little after 5:00 and said they had a good time. My supper would be about as easy as it gets; a can of Margaret Holmes Chili Fixins and a pound of ground round. I like to use ground round for chili it has about the right amount of fat to leave in.

I browned up the ground round and then added the can of fixins and let it simmer about 15 minutes. I had leftover rice and added some to my bowl. I had some dried red peppers on top of mine but didn’t think they went that well with the chili. My wife and I both have buttered crackers with chili.

The chili was decent but needed more chili powder and I didn’t care for the dark red kidney beans. I use pinto beans in my chili.

My lunch

For the chili

Ground round

Ready to serve

My supper

Taco Omelet

May 02 2016

Here is a tasty breakfast and brunch omelet. The other night I was hungry and had some corn tortillas on hand, I thought throw it in a skillet and top with an egg, fold over omelet style. I don’t remember if I saw this somewhere or just a new idea.

I heated a skillet with some olive oil spray on med. high; added the corn tortilla and after a minute turned it over. I added a beaten egg, some shredded cheese, salt and pepper, and covered with a lid until the egg was setting up some then folded like an omelet. I cooked it a little more on both sides. It made a great mid-night snack.

I am waiting to see if it’s dry enough to mow grass, since it rained last night. The wife came home from exercise class at the Y and I ask if she wanted to share a Taco omelet. I made up one and used two eggs, added some chopped onions and red pepper, bacon bits, shredded four cheese Mexican and some garlic salt. We split it and had some salsa on top.

It tasted great and if I was doing several I would just use one egg. If you like the eggs more runny use two but I like the eggs set up more. Two of these and some bacon would make a fine breakfast.

I just checked and it is a misty rain so mowing will have to wait until tomorrow. I just searched the net and there are a lot of recipes out there for taco omelets.

Corn tortilla in

Eggs, onions, peppers and bacon added

Cheese and seasoning added

1st fold

2nd fold

My brunch

Breakfast for Supper

Feb 06 2016

I don't eat much for breakfast anymore. I usually just have coffee and sometimes toast. I do get hungry for bacon and eggs so I have that once in a while. My favorite is bacon, eggs, grits and toast or once in a while I want some ham, eggs, grits, red eye gravy and toast. When I fix it most of the time it is for brunch.

I do like sausage gravy over biscuits and that is our daughters favorite; we would get that a lot when eating out for breakfast. Since she is with us now I asked if she wanted it for our Saturday suppper and she said yes.

I had some Grands Southern Style biscuits,a pound of Kah Meats sausage and eggs so I was all set. I thought some fried potatoes sounded good too so I baked 3 medium potatoes in the micro wave and cooled in the fridge. I cut them in a small dice to fry in some olive oil and ghee and kept warm in a 205 deg. oven until all was done and ready to serve. 

I got the potatoes on and the dausage to brown up. When the sausage was done I drained the grease in a collander deglazed the skillet with a little chicken broth then added the sausage back. I had water on heating for the Pioneer Country gravy and when that thickened up I added it to the sausage.

I fried an egg in some ghee and basted it for sunny side up and served the daughter; then I fixed mine. The wife said she would just fix herself some eggs and have some of the potatoes. When it was her turn she said that looks good so she had some of the sausage gravy over biscuits and potatoes. She never wanted sausage gravy over biscuits but said that was good!

So my breakfast for supper was a hit; all liked it!

For my breakfast

Browning the sausage

Gravy added

Potatoes are done

One egg done

My supper

Ultimate Bacon, Egg and Cheese Sandwich!

Jan 10 2016

I first started making these over 40 years ago. I think I got the idea from my Mom making them for her grandkids. One day I kept my wife’s cousins boy who was about the same age as our son. I made them some of the bread, cut a hole in the middle with a cookie cutter. I fried them in a little butter and cracked and egg in the hole; I did them 3 or 4 minutes per side. John loved them and called them bullseyes. Every time he came down he said Uncle Don; will you make me a bullseye?

When I saw them do a sandwich with two of the toast and eggs; I knew I had to make one. They used two slices of bread sliced from a round boule cut holes in the middle to add eggs. It would actually serve two when cut in half. After they turned them they added a slice of cheese and some bacon to one and then topped it with the other one and cooked long enough to melt the cheese. You have to watch you don’t burn the bread; I got mine pretty brown.

The only bread I had that I thought would work was some cinnamon swirl bread. I had some jowl bacon I had cooked on my Traeger yesterday to use and a slice of American cheese. I did them in my Lodge CS skillet in a little olive oil.

Did that ever taste good! After I was done I thought it would have been good to just pour some maple syrup over and eat with knife and fork.

For the sandwich

Bread and eggs in

Turned and cheese and bacon added to one

My brunch

French Toast for Wife's B-Day Brunch

Nov 12 2015

Today is my wife’s birthday; now she can’t brag about being younger than me, until February.  We had planned to go to a nice place for lunch today; but with the strong winds decided to eat in. We are having 30 mph winds with gusts to 42 mph.

I had already planned to do a beef roast in the Crockpot for our supper tonight. The wife loves French toast and I had some of my maple butter hard cider bread I wanted to try after Pam mentioned it would make good French toast. I also had some good jowl bacon to have.

I fried up the bacon and then made my wife’s toast, she didn’t want an egg. I had some maple syrup butter and Ohio maple syrup for the toast. I made mine with a fried egg for on top.

My wife said she would rather have the toast made with French bread but I liked it. I would say the texture was almost like pancakes.

Jowl bacon

Wife's plate

My plate

Bacon n Mac Slider

Nov 08 2015

My wife went to church and then out to lunch so I fixed myself a good lunch. I fried a couple slices of jowl bacon and cut a square of Dave’s leftover mac n cheese and browned it in the bacon grease. It went on a whole wheat slider bun with a little mustard over the bacon. On the side I had what was left of Billy’s slaw.

That was so good I wanted a second one! I will be making these again but on a large bun!  Great for breakfast, brunch, lunch or anytime!

Bacon, Ham, Eggs, Grits w/Red Eye Gravy

Oct 17 2015

After looking at Ahron’s, (a member of LTBBQ site)  omelet this morning I was glad I had a good brunch planned. I fried some jowl bacon, poured the grease off to brown the ham. I used some of the bacon grease to fry two eggs. I nuked the grits to warm up and made some red eye gravy in the ham skillet. I poured in about a half cup of black coffee and a little coke. I served this over the grits and had some corn bread along with it.

It’s been a while since I made grits with red eye gravy and it sure tasted good!  Some make red eye gravy with just black coffee and some will add a little sour and or sweet. I saw on a cooking show where one chef added coca cola and I like using it.

My Brunch

Jowl Bacon, Eggs and Cornbread cakes

I had some cornbread cakes left from yesterday. That meant a trip to my butcher Kah Meats for some of his jowl bacon to have with them for my brunch today. I fried up some of the bacon and then did the eggs in the grease. I had three of the cornbread cakes topped with butter and maple syrup. That tasted great but wished I had fried up more of the bacon! I had a glass of buttermilk with it.

My brunch

Pannekoeken by Pam

Feb 10 2015

I just finished eating some of Pam’s pannekoeken. Pam is a fellow member of Lets Talk BBQ. The wife and I loved it; it’s to die for good! Pam & I both saw it on DDD and she came up with the recipe.

I fried up some of Kah’s thick cut smoked bacon to have with it and made whipped cream. I made the whipped cream from a pint of heavy cream, a tsp. each of sugar and vanilla. Pam flipper hers out of the skillet but to save time and effort I just cut and served it from the skillet.

Click here to see more pics by Pam and her recipe.

Finished baking

My brunch

Jowl Bacon, Grits, Red Eye Gravy and Eggs

Feb 09 2015

I had saved 3 thick slices of the jowl bacon to fry for a breakfast. I can’t remember the last time I had red eye gravy. It’s usually made after frying ham but thought the jowl bacon would do. I made a small batch of stone ground grits, fried the bacon and made the red eye gravy. I had the eggs frying and made the gravy with some black coffee and a little coca cola.

This was my lunch today, and tasted great. I had saved one piece of the bacon for my wife but it disappeared while I was ridding up the dishes! She went to a movie and will never know!

I had planned to go get a slab of ribs to do tomorrow on my Traeger with the new SS v3 controller. I wanted to do a longer cook with it. It said sunny and 27 deg.; cold but I don’t need to stay out much. I took a second look and it said a chill factor of zero. I chickened out so looks like it will be next week before I get back out on my smoker; supposed to be cold all week.

The grits

Jowl bacon

Red Eye Gravy

My brunch

My Easy Scrapple

Jan 29 2015

This version of scrapple is more user friendly! It does not contain the usual pork offal, trimmings, head meat, heart and liver that the original was made from. Some even cooked the whole head. Scrapple came from the Pennsylvania Dutch and was cooked down, cornmeal added to thicken, poured into loaf pans and left to set up. It was then sliced and fried.

Some of the old German family butchers around here still make pan pudding, similar to scrapple but thickened with steel cut oats. I buy some from my butcher Kah Meats the they call grits. I buy it a couple times a year to fry for breakfast.

I have wanted to try scrapple for a long time and looking around the net I see a lot of recipes for the scrapple made with good meat. They use cut up pork butt, along with smoked sausage or fresh hocks. You could use smoked ham hocks and I would think it would have a ham taste. I chose to use ground pork and smoked sausage to make it as easy as I could.

I used two pounds of ground pork and a pound of smoked sausage. I boiled it in water with some sage for 1 ½ hours. I had cut up the smoked sausage in short links and split one side for the fat to render out better. After the 1 ½ hours I removed the smoked sausage and chopped by pulsing in my food processor.

I added it and the seasonings back in and cooked another ½ hour then stirred in the cornmeal. It was poured into loaf pans a let set overnight in the fridge.

I saw where you could put parchment paper in the bottom leaving some on the end to make it easy to pull out after setting out. Forget that; it did not work even after loosening the sides. I ended up banging it on my cutting board as usual.

I fried a slice of it this morning along with some eggs for my breakfast. I was not too hungry so only fried one slice. It was so good after eating wished I had done two slices. I will vacuum seal and freeze most of the two loaves for later breakfasts.

Click here for printable scrapple recipe

Some of the ingredients

Meat in the pot with water and sage

Thyme, sea salt, 4 pepper corn blend and white pepper

Sausage removed to chop and seasoning added

Chopped sausage

All in with the cornmeal to thicken

In loaf pans to cool

A slice for my breakfast

My breakfast

Bacon, eggs and fried mush for lunch

Sep 24 2014

I had some grits with green onions from last night’s supper and I had some good bacon. I knew my lunch today would be bacon eggs and a fried grit cake. I don’t do it often but love the egg fried and basted in the bacon grease, the grit cake would be good in it too. I had a piece of cheese garlic bread with it. I tried to flip the grit cake too soon and it broke apart but I got the second side browned well The egg was just like Mom used to fix, some crisp brown around the side and basted with the bacon grease until the yolk is nice and white on top.

I have never been able to make and fry grit cakes; we called them fried mush, like Mom did. She made her own mush, cooked the cornmeal down just right, and cooled in a loaf pan in the fridge. When she fried the mush she sliced it about ¼ inches thick and got it nice and crispy. She didn’t always use bacon grease to fry it sometimes she did it in butter. I liked it with a little butter and salt and pepper on top. A lot of people like maple syrup on their much; it’s good that way but I prefer the butte, salt and pepper.

I think Mom’s secret was she cooked it slow and long enough to get a lot of the water out. It is tricky to fry since it will pop a lot if there is too much water in it. I find if you coat it with a little flour it will fry better and it needs 5 to 6 minutes at med low on each side . Over the years I made a lot of mush but anymore I buy it in round tubes at the grocery. The Yoder’s brand I get here is pretty good and fries up nice.

My lunch

A simple light brunch today

For my brunch today I had some yellow grits topped with butter and some good bacon, a sunny side up egg and a V8 juice. tasted pretty good.

My Sunday Skillet Brunch

Jun 29 2014

My wife went to church this morning and I was hungry. I had 4 small pieces of Kah’s pepper bacon left so thought I would make a skillet dinner.

I cooked the bacon in my Lodge steel skillet. When done I poured off all but a TBS. of the grease and added my diced up golden potatoes. I cooked until starting to brown then added some water to deglaze the pan and steam the potatoes.

When most of the water was gone I added in some diced onion and red pepper, added some salt, fresh ground pepper and cooked until onions were getting clear. I was ready to add an egg but saw I forgot to add the garlic scapes. I added them and then cracked an egg in.

When the egg started to set up I placed under the broiler to set the top of the egg. I topped it with some chives and set it aside. I toasted two bun halves topped with some gorgonzola garlic chive butter. I served it all with the bacon on the side.

That hit the spot! I found the little time the garlic scapes were in was plenty so in future cooks they will be added at the last minute. The first time I used them they were too done and the stems were tuff so this time I just used the seed pod and end.

The bacon

Ready for the broiler

My brunch

Some runny yolk to mix in